Chicken wings stuffed with sweet and sour sauce are hard to resist, even kids who are lazy to eat will crush them

Crispy chicken wings stuffed with rich meat mixed with sweet and spicy sauce. This is definitely an extremely interesting combination, making the tray of rice more attractive.

Material

Stuffing part:

– 150g minced pork (or any meat of your choice)

– 100g minced shrimp

– 10g of soaked wood ear mushrooms

– 20g of soaked shiitake mushrooms, finely chopped

– 20g of vermicelli

– Finely chopped scallions

– 1 tablespoon chicken seasoning powder

– 1 teaspoon pepper

– ¼ teaspoon salt

– teaspoon

– ¼ tablespoon fish sauce

Wing part:

– 1kg of chicken wings

– ½ tablespoon fish sauce

– ½ tablespoon chicken seasoning powder

– Potato starch

– Cooking oil

Sauce part:

– 3 garlic cloves, minced

– onion, minced

– Scallion

– 2 chili peppers (optional)

– 2 teaspoons of oil

– 2 teaspoons fish sauce

– 1 teaspoon sugar

– 1 teaspoon of filtered water

Making:

Mix the ground meat, minced shrimp, wood ear, shiitake mushrooms, scallions, vermicelli, chicken seasoning powder, pepper, salt, sugar and fish sauce.

While waiting for the meat to absorb the spices, remove the bones of the chicken wings.

How to remove bones from chicken wings:

Separate the chicken garlic thighs and the center of the wings by cutting the joints.

Use a sharp knife to cut the ligament just below the joint to separate it from the bone, making it easier to separate the flesh.

Insert the knife into the wing, close to the bone, then cut the meat around the bone.

Scrape the chicken out gradually. When the meat is almost completely separated from the bone, use your fingers to hold the bone as shown in the picture and continue scraping.

Finally, use a knife to separate or use your hands to remove the meat from the bones.

After boneless, chicken wings are marinated with fish sauce and chicken seasoning powder and stuffed with meat.

You can easily stuff the meat into the wings by placing the meat in a ziplock bag, slicing a small corner of the bag, and squeezing the wings.

Lightly coat the chicken wings with a layer of potato starch.

Heat cooking oil, fry the wings for about 10 minutes until the wings are golden crispy or the inside is cooked.

Sauce part:

Use the new pan to fry the chicken wings (or another pan) to saute the garlic and onions.

Add chili if you like and stir for 1 more minute before pouring fish sauce, sugar and water into the pan.

Sprinkle the scallions in the pan, stir for about 1 minute, then add the entire chicken wings and mix well in the sauce.

Remove chicken wings to a plate and serve hot.

Good luck!